- 3⁄4 cup granulated sugar
- 2 eggs
- 1⁄4 cup vegetable oil
- 1 tablespoon orange juice
- 2 teaspoons orange zest
- 1 1⁄2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1⁄2 cup finely chopped walnuts
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup chopped dried tart cherry
- 1 egg white
- 1 tablespoon water
- granulated sugar
- Combine 3/4 cup sugar and eggs in a large mixing bowl.
- Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
- Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
- Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
- Mix on low speed 1 to 2 minutes, or until well mixed.
- Stir in cherries by hand.
- Turn dough onto lightly floured surface (dough will be soft and sticky).
- Lightly sprinkle with additional flour; knead flour into dough.
- With floured hands, shape into 2 (8x2-inch) logs.
- Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
- Combine egg white and water; brush on logs.
- Sprinkle with granulated sugar.
- Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
- Let cool on baking sheet 15 minutes.
- Reduce oven temperature to 300°F.
- Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
- Bake 8 to 10 minutes; turn slices.
- Bake 8 to 10 minutes, or until golden brown.
- Remove to wire rack; let cool completely.
I had no oranges, but I have this Meyer lemon tree in my living room, and all the lemons are ripening. So I subbed lemon juice and zest for the orange and used lemon extract instead of vanilla. They came out excellent! Winter is really dragging on here in Chicago and I needed a taste of spring. I love the light summertime flavor of the lemons and cherries in this biscotti and I got to use one of my fresh lemons.
These were absolutely fantastic. I made them for a tea with my girlfriends, and they ate almost the entire batch. Someone started spreading different jams on them, and we all became hooked. I used craisins instead of cherries and tangerine zest and juice instead of orange. I loved how they were perfectly hard, - not so much that they hurt my mouth to bite them. Wonderful - I look forward to making them again. Thanks for posting, Gingerbear!
This is the first cookie selection for my baking trays for the holidays. If this cookie is any indication, my friends and family are in for a real treat. For a change, I made the batter exactly as presented with no modification. Since I was looking for a somewhat smaller cookie, I made 3 8-inch long bars a bit narrower than 2 inches. The biscotti just about doubled in size so I still had about 40 decent sized cookies in scale to my needs. As for the dough, it was a bit sticky when I finished using the mixer but stiffened up as I hand mixed in the cherries so no additional flour was needed. Initially, the full cup of cherries seemed like a lot nut I love that my cookies were chocked full and of fruit in just the right quantity. The cookies were still a bit soft after the second baking so I did wait about 10 minutes before turning and doing the third and final baking. The resulting cookie is just wonderful - based on my sampling of the little ends. The light orange flavor marries so nicely with the cherries and walnuts. I just know these will be a big hit. Thanks Secret!